Chinese Sichuan Mapo Spicy Tofu recipe
Mapo tofu(麻辣豆腐) is a classic Sichuan dish, Sichuan is a chinese South-western province where is very famous for bold and spicy tastes. It's made in many places, but authentic Mapo tofu is by no means a "home-cooked dish". From the selection of ingredients to the techniques are very simple, meat of beef or pork(if you want to add it), tender tofu, soy sauce ,chili , pepper ,bean paste. It's suggested to add some garlic too but not everyone enjoy it.
This dish is a Must and this recipe is simple and suitable for every meal. The best serving way to enjoy Mapo tofu is to add some steamed rice.
Boil the fresh tofu with water and salt for a few minutes - boiling it first the texture become more firm and more tasteful
Heat the wok with cooking oil and then add the peppers till it becomes fragrant, watch closely the peppers because it's very easy to burn them
Add minced garlic and meat(Beef or pork), scallions, gingers and stir fry until the meat and the scallions is well cooked
Add the Sichuan bean paste(doubanjiang) and stir-fry the red oil. If you can't find the Sichuan bean paste you can always use the normal chinese spicy fermented bean paste, the taste will be the same maybe less spicy.
Add the soy sauce and water and bring to boil
It's time to add your already boiled tofu and simmer for 5-8 minutes
If you are scary that your mapo tofu is too spicy it's time to add sugar for reduce the spiciness. The soup is almost ready and thickened to the appropriate consistency
And for making even more tasteful serve with chopped green onions to the top, the onions will enrich the flavor and aroma and of course the visual effect.